Hoppers
Appa have been eaten in Sri Lanka for centuries. The egg hopper — with an egg cracked into the centre — is the most popular variation.
Bowl-shaped rice flour pancakes fermented with coconut milk — crispy at the edges, soft in the centre. Sri Lanka's most iconic breakfast.
Ingredients
Method
Mix rice flour, coconut milk, yeast, sugar and water. Rest 4-8 hours.
Heat a small wok or hopper pan. Grease with oil.
Pour in a small ladle of batter. Swirl to coat the sides. Cover and cook 3-4 minutes until edges are crispy.
Slide out. Serve with coconut sambol.
The pan must be very hot before the batter goes in — this creates the crispy lacy edges.
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